Cheesy Chicken Lasagna

By Julee

I thought this was good - Trey and Aaron really liked it. Didnt really understand why you had to simmer so long..sauce will be runny. I used the no-boil noodles

Ingredients

• 2 (12 oz) cans evaporated milk (not fat-free)
• 1 (1 oz) pkg. dry Ranch dressing mix
• 3 C. cubed, cooked, chicken
• 1/8 tsp pepper
• 1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
• 1 1/2 to 2 C cheddar cheese, grated
• 1 1/2 to 2 C mozzarella cheese, grated

Details

Adapted from keyingredient.com

Preparation

Step 1

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together).

Combine evaporated milk and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes, stirring frequently.

Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.

Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.